Selling More Wine
Here are my 3 Truths for
in any HORECA venue
Who are your customers and how do they use your venue? What do they order and when do they order it? Where are the opportunities in your service sequence? Focus on impacting the bottom line and improving the guest experience. Provide a great product at a reasonable price.
Product knowledge has nothing to do with theory. It's all about doing the right thing, at the right time, and in the right way. Training and coaching are different. You must do both. Share your passion. Win their buy-in. It is a noble cause to increase profit. And your guests will be much happier.
Curate your selections according to the guest experience. Your wine list sets a tone. Make sure it's appropriate. Plan seasonally. Turnover ratio and cashflow are key buying considerations. It's not a museum. It's not a trophy cabinet. Have good supplier relations and negotiate only when and where it matters most.
1. Set your targets
2. Bring your team along
3. Execute strategy
Michael Jenni - The Sommelier Consultant
Michael is a former Sommelier with a background working in some of the finest hotels and restaurants in SE Asia, the Middle East, London, and Switzerland. While working in London, he achieved the qualification of Advanced Sommelier from the European Court of Master Sommeliers in 2010 and received the WSET Diploma in 2015. In Switzerland, Michael was named Ruinart Sommelier of the Year 2019 and Champagne Ambassador 2016-17.
Michael is now managing the wine programs for luxury hotels in Bali, with a focus on improving profitability and helping service teams consistently provide great service that keeps clients coming back for more.
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